Time 30m Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees. Chop the pepperoni and in a small bowl, blend the first four ingredients. Unroll the crescent rolls and separate the dough into eight rectangles. You will not separate them into the triangles needed for actual crescent rolls. Press the seam and perforations together to sear. Spread 1/4 cup of the pepperoni mixture on top of each rectangle. Sprinkle a dusting of oregano on top for added flavor if desired. Roll the rectangles up into a long roll and press the edge of the dough together to seal lengthwise. Cut each roll into six pieces and place on an ungreased cookie sheet with the cut facing down. Bake 12-15 minutes until golden brown and serve your pepperoni pinwheels warm with warmed marinara sauce on the side. The leftovers can be refrigerated or frozen for an easy and quick snack! The kids love these so they make a great after school snack as well!
Time 35m Yield 2 dozen. Number Of Ingredients 5 Steps:
Preheat oven to 375°. In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into 4 rectangles; seal perforations. , Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into 6 slices. , Place cut side down on greased baking sheets; brush tops with egg white. Bake until golden brown, 12-15 minutes. Serve warm. Refrigerate leftovers.
Time 55m Yield 7 servings Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F. Grease an 8-inch round cake pan with cooking spray. Unroll the crescent dough onto a clean surface. Use a rolling pin to go over the dough a couple of times and stretch it a bit into a large rectangle. Line the dough with the pepperoni. Top evenly with the broccoli and sprinkle with garlic salt. Top with an even layer of mozzarella. Roll up the dough. Use a sharp knife to cut into seven 1-inch rounds. Put the rounds in the prepared cake pan, crowding them together. Bake until golden brown, 25 to 30 minutes. Sprinkle with the Parmesan and let stand 5 minutes before serving.
Time 32m Yield 8 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F (190 degrees C). On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
Time 25m Yield 8 appetizers. Number Of Ingredients 5 Steps:
Preheat oven to 400°. On a lightly floured surface, roll dough into a 16x10-in. rectangle. Sprinkle with cheeses and pepperoni. , Roll up jelly-roll style, starting with a long side. Cut into 2-in. slices. Place cut side down in a greased 15x10x1-in. baking pan; lightly press down to flatten. , Bake for 8-10 minutes or until golden brown. Serve with spaghetti sauce if desired.
Time 25m Yield 14 pinwheels Number Of Ingredients 4 Steps:
Mix pepperoni, cheese and Italian dressing in small bowl. Unroll crescent rolls and seperate into 2 rectangles- pinch perforations together so they won’t seperate. Spoon 1/2 of pepperoni mixture onto each rectangle. Starting at short side roll dough jellyroll style. Slice rolls into about 1/2 inch slices. Place flat on greased cookie sheet. Bake at 375 degrees for 10 minutes or until just browned.
Time 25m Yield 8 appetizers Number Of Ingredients 5 Steps:
On a lightly floured surface, roll dough into a 16 inch X 10 inch rectangle. Sprinkle with cheeses and pepperoni. Roll up jelly-roll style, starting with a long side. Cut into 2 inch slices,. Place cut side down in a greased 15 inch X 10 inch X 1 inch baking pan, lightly press down to flatten. Bake at 400 degrees for 8-10 minutes or until golden brown. Serve with spaghetti sauce if desired.
Time 50m Number Of Ingredients 13 Steps:
In a saucepot, saute the garlic in olive oil over medium-low heat until golden (about 2-3 minutes). Add the hot red pepper flakes and cook for 30 seconds more. Add the plum tomatoes and bring sauce to a simmer. Simmer for 5-7 minutes then season with oregano and salt and pepper to taste. Set the sauce aside to cool. To work faster take 3/4 cup of the sauce, place into a bowl and freeze for 10-15 minutes to cool it down more quickly. The sauce shouldn’t be hot when moving on to assembling the pinwheel below. Make sure to start with warmed-up pizza dough (at least 3 hours out of the fridge) for easy stretching. Preheat oven to 425f and set the rack to the middle level. On a floured work surface stretch or roll the pizza dough into a rectangle shape (approximately 14 by 18 inches). Spread the sauce all over the dough while leaving 1-inch on the top and bottom with no sauce. Spread the pepperoni, mozzarella, and ham again leaving the top and bottom uncovered by 1-inch. Roll the pinwheel into a log, sealing the edge with a bit of water. With a very sharp knife cut the log into 1 to 1 1/4-inch wide pinwheels. Place parchment paper on a large baking sheet and spread a thin layer of the semolina all over. Place the pinwheels onto the sheet, leaving at least 1 inch between each one. If necessary, use 2 sheets to avoid crowding. Sprinkle the Pecorino onto each pinwheel and bake for 18-20 minutes or until golden brown. Serve with remaining marinara. Enjoy!
More about “pepperoni pinwheels recipes”
Yield Makes about 60 pinwheels Number Of Ingredients 9 Steps:
Mix first 4 ingredients in medium bowl. Cut puff pastry crosswise in half to form 2 rectangles. Spread 1 tablespoon mustard over 1 puff pastry rectangle, leaving 1-inch plain border at 1 long edge. Place half of pepperoni in single layer atop mustard. Top pepperoni with half of cheese mixture. Brush plain border with egg. Starting at side opposite plain border, roll up pastry, sealing at egg-coated edge. Transfer pastry roll, seam side down, to medium baking sheet. Repeat with remaining pastry rectangle, mustard, pepperoni, cheese mixture, and egg. Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day. Preheat oven to 400°F. Line 2 baking sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into about thirty 1/4-inch-thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 15 minutes. Transfer to platter; serve. *Available at specialty foods stores and some supermarkets.
